Bagna Cauda

Serving Size  : 4    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    anchovy fillets -- or more if needed
  6             cloves  garlic
  1                cup  extra virgin olive oil
     1/2           cup  butter
     1/2      teaspoon  red wine vinegar
  1           teaspoon  lemon zest

Rinse anchovy fillets and blot dry.  Crush garlic and anchovies together
and add a little salt and pepper.

In a small saucepan, gently heat olive oil and butter together.  Add
anchovy mixture, red wine vinegar and lemon zest.  Heat for 3 minutes,
taste and adjust seasonings.

Serve warm with assorted raw vegetables for dipping.  Suggestions include
radishes, celery hearts, artichoke leaves, sliced fennel, endive and so
on.

Yield:
  "1 1/2 cups"

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Per Serving (excluding unknown items): 709 Calories; 78g Fat (97.2%
calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 71mg
Cholesterol; 602mg Sodium.  Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 15 1/2 Fat; 0 Other Carbohydrates.

NOTES : Although it's totally unauthentic, if I'm not in the mood for
        anchovies, I've been known to substitute up to half a package of
        garlic-herb boursin cheese for the anchovies.  When I do this, I
        omit the garlic since there's already garlic in the cheese.  I
        also heat the oil/butter just enough to melt the butter and the
        cheese.  This changes the carb count to about one gram per
        serving.
       
        If you like the flavor of anchovies, feel free to add more; they
        don't add carbs to the recipe.